Name: Thai Coconut Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp olive oil or coconut oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp Thai red curry paste (vegan); 2 cans (15 oz each) chickpeas, rinsed and drained; 1 can (14 oz) coconut milk (full-fat preferred); 1 cup vegetable broth; 1 red bell pepper, sliced; 2 carrots, sliced; 1 small zucchini or 1 cup green beans, chopped; 2 tbsp soy sauce or tamari; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro or Thai basil, chopped; Salt and black pepper, to taste; Optional: chili flakes for extra heat, 2 cups spinach or kale for extra greens

Why You’ll Love This Recipe

This Thai coconut chickpea curry is vibrant, creamy, and deeply satisfying. The coconut milk balances the spices with richness, while the chickpeas provide plant-based protein and heartiness. It’s a one-pot dish that comes together quickly, is naturally vegan and gluten-free, and tastes even better the next day. Serve it with rice or naan for a complete and nourishing meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil or coconut oil
Onion
Garlic
Fresh ginger
Red curry paste
Chickpeas (cooked or canned)
Coconut milk
Vegetable broth
Red bell pepper
Carrots
Zucchini or green beans
Soy sauce or tamari
Lime juice
Fresh cilantro or Thai basil
Salt and pepper

Optional add-ins: chili flakes for extra heat, spinach or kale for extra greens.

Directions

Heat oil in a large pan over medium heat. Add onion and cook until softened.
Stir in garlic and ginger, cooking until fragrant.
Add red curry paste and cook for 1–2 minutes to release its flavor.
Stir in chickpeas, coconut milk, vegetable broth, soy sauce, carrots, and bell pepper. Mix well.
Simmer for 15–20 minutes until vegetables are tender and flavors are combined.
Stir in zucchini (or green beans) and cook for 5 minutes more.
Finish with lime juice and garnish with cilantro or Thai basil before serving.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add cubed sweet potato or pumpkin for extra richness.
Use green or yellow curry paste for a different flavor profile.
Replace chickpeas with tofu or tempeh for variety.
Stir in spinach, kale, or bok choy at the end for added greens.
Add a splash of peanut butter for a nutty, creamy twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but full-fat coconut milk makes the curry richer and creamier.

Can I make this curry oil-free?

Yes, sauté the onions and spices in a splash of vegetable broth instead of oil.

Is Thai red curry paste vegan?

Some brands contain shrimp paste, so check labels or use a certified vegan version.

Can I make this curry spicier?

Yes, add extra curry paste, fresh chili, or chili flakes for more heat.

Can I substitute chickpeas with another legume?

Lentils, white beans, or black beans also work well.

Can I make this in advance?

Yes, it tastes even better the next day as the flavors deepen.

What can I serve with Thai coconut chickpea curry?

It pairs perfectly with jasmine rice, basmati rice, or naan bread.

Can I add tofu to this curry?

Yes, pan-fried or baked tofu is a great protein addition.

How do I thicken the curry if it’s too thin?

Simmer uncovered for a few extra minutes or add a spoonful of nut butter.

Can I freeze Thai coconut chickpea curry?

Yes, it freezes well for up to 2 months.

Conclusion

Thai coconut chickpea curry is a creamy, flavorful, and comforting dish that’s simple to make yet impressive enough to serve guests. With its balance of rich coconut milk, protein-packed chickpeas, and fragrant spices, it’s a versatile recipe you’ll want to enjoy again and again. Serve it with rice or bread for a complete plant-based meal full of warmth and flavor.